Skip to main content

Pizza Cake



Had scheduled this Pizza Cake for April Fool's day after seeing it on the Taste of Home website but never got around to it.   Decided since today was the last day of April vacation, it would be a fun thing for Jake and I to do together.  

Instead of round pans we baked it in a 13x9 according to the cake mix package directions. He spread the "sauce" out using an offset spatula.

Next came the white chocolate "cheese". 

 

Then the fruit roll up "pepperoni" rounds.

 

Jake said it needed "herbs" so we sprinkled the top with 2 kinds of green sprinkles at the end.

 

 He was very pleased with how it came out and couldn't wait to fool Daddy with his creation!

Pizza Cake

Pizza Cake

Author: Jolene's Recipe Journal

Ingredients

  • 1 package yellow cake mix -- (18-1/4 ounces)-- and ingredients to make cake
  • 1 cup vanilla frosting
  • Red liquid or paste food coloring
  • 3 ounces white baking chocolate -- grated
  • 2 strawberry Fruit Roll-Ups
  • Green sprinkles, if desired

Instructions

  1. Prepare cake mix according to package directions. Pour the batter into two greased and floured 9-in. round baking pan.
  2. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Place each cake on a 10-in. serving platter. Combine the frosting and food coloring; spread over the top of each cake to within 1/2 in. of edges. Sprinkle with grated chocolate for cheese.
  4. Unroll Fruit Roll-Ups; use a 1-1/2 in. round cutter to cut into circles for pepperoni. Arrange on cakes.
  5. Top with green sprinkles, if desired.

Notes

Source: https://www.tasteofhome.com/Recipes/Pizza-Cake

Other recipes you may enjoy:

April Fools lunch- Faux nuggets & fries

Gelatin Juice for April Fool's Day

April Fools, cake
Dessert
American

Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba
Post a Comment
Read more

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
7 comments
Read more

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi
8 comments
Read more